Honeysuckle Flower

In Traditional Chinese medicine, honeysuckle flowers are among the important herbs for clearing heat and relieving toxicity in the body. This herb relieves “fire toxicity” manifesting itself as hot, painful sores or swellings of the eyes, throat, or breast. It expels “wind-heat” manifesting itself as sore throat or headache after explore to cold. And it treats “damp heat” manifesting itself as bladder infection. Modern laboratory research has confirmed that the flowers have an inhibitory effect on the bacteria that cause salmonella, staph, strep, pseudomonas, and tuberculosis infections. Honeysuckle flowers act as natural antihistamine, although they are more useful for treating rashes and inflammation than for treating coughing and sneezing. Some Japanese health food products include honeysuckle for treating bloating, nausea, and vomiting caused by hepatitis C.

Chinese Date Berry

By Chinese medicine, nourishes blood and calms the mind for insomnia and restlessness; invigorates the spleen and stomach; promotes secretions of vital fluids; retards aging; warms; moderates the toxicity of potent drugs; best for fatigue, hypertension, physical exhaustion and malnutrition.

Haw Berry

Haw “flakes” are sweet tasting and made from the fruit of the Chinese hawthorn. Chinese people are known to take the flakes with bitter Chinese herbal medicines–to make them more palatable. Scientific evidence has proved that the hawthorn flower and leaf can be used safely for the treatment of mild forms of heart failure. The hawthorns compounds are actually flavonoids (oligomeric procyanidins) which are responsible for cardiac action which is attributed to the hawthorn plant.

Wolfberry Berry

Goji Berry

Lycium

Chinese Mill Berry

The Chinese wolfberry also is known as the goji berry, and according to “The Herbal Medicine-Makers Handbook,” is one of the most nutritionally dense plants on the planet. Contains many vitamins, minerals, proteins, essential and non-essential amino acids and fats. Used as an herbal supplement for thousands of years, has a balancing effect on the chi because the berry does not warm or cool. Traditional Chinese uses of the berry include improvement of eyesight, kidneys, liver, blood and lungs, prolong life. Contains vitamins A, B-1, B-2, B-5, C, E, protein, essential fatty acids, polyunsaturated fats, and complex carbohydrates–essential for sustainable energy, polysaccharides and dietary fiber, and minerals: iron, phosphorus, copper, calcium, germanium, manganese, magnesium and zinc.

Longan Berry Fruit (Ball)

Apart from being eaten fresh, is also often used in East Asian soups, snacks, desserts, and sweet-and-sour foods, either fresh or dried, sometimes canned with syrup in supermarkets. The taste is different from lychees; while longan have a drier sweetness, lychees are often messily juicy with a more tropical, sour sweetness. The seed and the shell are not consumed. In Chinese food therapy and herbal medicine, it is believed to have an effect on relaxation. In Chinese medicine, the longan, much like the lychee, is thought to give internal heat, and is known for soothing coughs. In our teas, when hydrated by water, the shell breaks free and the fruit expands, is edible, and has a very sweet flavor (like jelly).

Boat Sterculia Scaphigera Fruit

This fruit is from a deciduous tropical nut-bearing tree from Burma and Malay. Valued by the Siamese and Chinese, who sweeten it and use it as a delicacy, seeds of this plant are used as herbal remedies in Indonesian and Chinese medicine. Beverages brewed from this seed are often drunk together with the boiled pulp of the seed. They are traditionally taken as a restorative to treat loss of the voice from the common cold, flu, laryngitis, and for this reason are a popular refreshment served at Karaoke.

Liquorice Root

The liquorice plant is a legume (related to beans and peas) that is native to southern Europe and parts of Asia. It is not botanically related to anise, star anise, or fennel, which are sources of similar flavouring compounds. The word ‘liquorice’/’licorice’ is derived (via the Old French licoresse), from the Greek word meaning “sweet root”. The scent of liquorice root comes from a complex and variable combination of compounds, of which anethole is at most a minor component (0-3% of total volatiles). Much of the sweetness in liquorice comes from glycyrrhizin.

Lemon Rind

The lemon (Citrus × limon) is a small evergreen tree native to Asia The fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, though the pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, which gives lemons a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade, and added to teas.

Tangerine Rind

Tangerine rind is an orange-colored citrus fruit which is closely related to the mandarin orange. The taste is considered less sour, but sweeter and stronger, than that of an orange.

Cassisa Fruit Seed

“Cassia” is also the English name of Cinnamon aromaticum in the Lauraceae (from which the spice cassiabark is derived), and some other species of Cinnamon.

Black Sesame Seed

A flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. Sesame seed is considered to be the oldest oilseed crop known, domesticated well over 3000 years ago. Sesame has one of the highest oil contents of any seed. With a rich nutty flavor, it is a common ingredient in cuisines across the world. Sesame, like other nuts and foods, can trigger allergic reactions in some people.